How do i prepare an authentic horchatta?!
Answers: I have been drinking a mexican drink called horchatta from a gas station cappachino machine for the last few days and i love it! I;d like to learn to make an authentic version at home. I've seen numerous articles describing the use of rice as well as an exotic nut called the chufa thats used as the primary ingedient. the problem is how to extract the flavor. I've read about soaking them, boiling them, microwaving them, grinding them and disolving them. I am confused which way to go for the best flavor. Can anyone help
Both of the 2 people whom answered have give you a correct recipe, I make it but have found a short cut, most Asian, Mexican and African grocerys sell rice flour, or Asian stores sell sweet rice flour, all I do is add it with the ground almonds/almond flour or you can use slivered or sliced almonds, sugar and flavourings (you will have to blend it smooth), I boil the water, add the almond product, and the stir in the rice flour and sugar/sweetener, vanilla is fine but if you want to add fruits and buzz it in the blender to finish it is fine.
I have seen it made on a Food Network program and the major manufacturer making it used rice flour for there preparation, I leave out the vanilla, and and I diabetic so I use sweetener, but flavoured syrups like you would put in milk, like chocolate/strawberry and others can be added to the cold horchata like you would do milk, for mango or guava just add a bit of jarred puree or a bit of juice like the one's Goya sells for a different taste.
oo i love horchatta
my abuelita and mommi always make it you can make it by scratch or buy packets of it or even if you have amexican community go in and order some
http://www.mexgrocer.com/catagories-beve...
3 cups long grain white rice
Water to cover, plus 6 quarts water
2 cups raw almonds, unshelled
1/4 cup freshly ground cinnamon
2 1/2 cups sugar, or to taste
Rinse the rice. Cover with water and soak for 12 hours. Drain.
Wash the almonds, cover with water, and soak for 6 to 8 hours. Shell the almonds and slip the skins off them. Discard the shells and skins.
Puree the rice in a blender. Set aside.
Puree the almonds, to a fine paste, in a blender.
Mix the rice, almond paste, cinnamon, sugar, and the 6 quarts water, in a large glass jar or clear pitcher. Refrigerate until chilled.
Serve the horchata in tall glasses over ice cubes
Yes, it's a traditional drink from Valencia. The chufa is called Tiger Nut in English. Last time I was able to buy some (here in the UK) was at a Weigh&Save shop, now sadly closed.
The recipe is very simple:
250g chufas
1L water
200g granulated sugar.
Soak chufas for 24h or just overnight.
Put in blender (Vase one works best,but a food processor will do too) and let it go until all the chufas are chopped to a grounded consistency.
Let it rest for an hour and then strain, there's your horchata.
Put in the fridge to cool and don't forget to stir when you serve, cause it tends to settle at the bottom a bit like a medicine suspension.
Good luck finding chufas!